Homemade Veggie Soup

donna morales

By
@Donnald07

At the beginning of cooler weather the thoughts of homemade veggie soup always comes to mind. It's one of the meals we always enjoyed exclusively during the winter months, as the summers are just way to hot eat this down in the deep south.


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Ingredients

3 lb
beef rump roast
2 can(s)
cut green beans
2 lb
russet potatoes, peeled and cut into bite size pieces
6
stalks, celery, cleaned and chopped
1 lb
russet potatoes, peeled and cut
1 lb
bag of frozen corn
2 medium
onions chopped
1 lb
frozen corn
1 pkg
fresh carrots peeled and chopped
1
bag fresh carrots, peeled and chopped
1
bag green onions cleaned and chopped
2 Tbsp
beef granuales
1 small
head of cabbage
2
bag leaves
2 tsp
minced garlic
1 can(s)
fire roasted tomatoes
1
small head of cabbage
pinch of salt & pepper to taste
garlic powder, red pepper and touch of tabasco sauce to taste
6 c
water

Directions Step-By-Step

1
Pour water in a large deep heavy pot. I use magnalite pot. Add beef granules. Cut beed into bite size pieces and then drop into beef water. Let cook for about 30 minutes.
2
Next add, potatoes, carrots, celery, onions, green onion Next add all the tomato cans along with the can of rotel. Add salt pepper, and red pepper flakes according to taste. You can also addd more beef granules if needed at this time. Boil soup till some of liquid boils out.
3
Then add garlic and chopped cabbage. Simmer for about 30 to 45 minutes.
4
Note:

I also boil a box of small elbow macarooni on the side. Place some noodlles in bottom of bowl and pour soup on top. Either refrigerate or freeze left overs minus the noodles. Keep those in the fridge as they don't freeze well and if frozen in the soup they become very mushy. You can also add mushroom at the last if you like them in your soup. Homemade soups and stews will always taste better the next day.

About this Recipe

Hashtag: #vegetables